Since I want nothing more than to please my belly readers, I did as you recommended and made myself a batch.
Frankly, I don't even know where to begin in describing this phenomenal product. The rolls resulting from Ree's recipe (gadzooks, I love alliteration*) were as close to perfection-in-edible-form as I've certainly ever come. They were fluffy and tender enough to dissolve straightaway, and topped exquisitely with a maple glaze that I'm now tempted to add to anything and everything I bake.

Another bonus about this recipe is its convenience to prepare. You can take care of a bit of the leg-work early and then let the dough sit around until you're ready to proceed. I like that.

I've been told once or twice or 79 times that my standards are too high in general, and I'm beginning to become unable to deny that. You see, although these rolls are sensational and delicious and utterly amazing, I want to do even better. I simply can't stop here, although I really can't pinpoint any one thing that I'd change. In fact, as I write this, I can't remember what it was about these that I didn't find completely perfect. Sigh--I guess I'll have to make them again to try to figure it out...

Make ahead: Combine milk, 1/2 cup sugar and oil in a large pot over medium heat. Heat, stirring to dissolve sugar, until just before boiling. Remove from heat and set aside to cool for about an hour or until lukewarm (between 105° – 115°F; use a thermometer to check). Sprinkle the yeast into the warm milk mixture and allow to sit for a few minutes. Add 4 cups of flour and stir together until a sticky dough forms. Cover loosely with a kitchen towel and let rise somewhere warm for about an hour. In a small bowl, whisk together remaining 1/2 cup of flour, baking powder, baking soda, and salt. Add to dough and combine thoroughly to form an elastic dough. Spray the inside of a large bowl with cooking spray. Put dough in the bowl, cover tightly, and store in the refrigerator overnight, or up to a day.

Assembly: Spray 3 9-inch round cake pans with cooking spray. Generously flour a clean, dry surface. Place half the dough on the floured surface and using a rolling pin, roll out into a large rectangle. Gently spread 1/2 cup of softened butter over the dough with a butter knife. Sprinkle 1 tablespoon of cinnamon and 1/2 cup of sugar over the buttered dough.

Starting on the longer side of the rectangle, roll dough in a tight spiral toward the other end and pinch the seam shut. Slide a strand of dental floss under the rolled dough 1-1½ inches from the end. Cross the ends of the floss over the top of the roll and pull in opposite directions, slicing off a section of dough. Repeat with the rest of the dough, placing buns in the prepared pan. You will have space between the buns.

Repeat with the second half of the dough. (If you only want to make one batch of buns, you can tightly wrap and freeze the other half at this point. In that case, use half the amount of the ingredients for the glaze.)

Set aside to rise for 30-45 minutes. Bake in 350°F oven for 15-18 minutes, or until lightly browned on top.

Make glaze: Mix together all ingredients and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls.

I've just had loads of fresh homemade brioche, but this makes me hungry all over again. You know, I never have the feeling anything I bake tastes "perfect"--and that's what always makes me bake some more!

I know what you mean, the more you eat the pickier you get, sometimes I'm too much of a food-snob for my own good. I have never made a cinnamon scroll, but I think I shall start with this one - unless you find an even better recipe....

Aren't these amazing?!? I made them earlier this year, but they were all gone in one day (I gave them away... although I probably ate at least 6. I couldn't stop) so I didn't get an pics to post. Soon....soon....

oooh...so not fair! I need some for my afternoon pick me up! See? Thats the thing about most cinnamon roll recipes that i've eaten...they don't melt in your mouth the way the look like they should. Ok, I'm making these...I don't care what my pants are saying...they'll just have to deal with it!

Just from the photos, these appear to be the ultimate cinnamon rolls- soft textured with lots of cinnamon filling and gooey glaze.I must give them a try while waiting for your next research project Grace!

Hooray for cinnamon rolls you can make/proof in the fridge the night before. After all, who wants to wake up all bleary-eyed, only to have to wait hours for a treat like that to finally bake up in the oven?

I think I actually whimpered when my eyes feasted on your photos. Good lord, woman, those look AMAZING. PW's stuff is always a good bet, and it looks like this one is a winner. In addition to being in awe of your baking, I give homage to your uber awesome alliteration skills. :-)

Dang it Woman! Now I'm craving cinnamon rolls and it's 9:00 at night! They looks so ooey gooey and delicious! When it comes to cinnamon rolls I'm pretty picky and still haven't found the perfect recipe. This is the next on my list to try!

These have been on my radar for quite some time, and I think the only reason I have not yet made them is because you get 2,000 rolls when you do...not like that would REALLY be a bad thing, but it might be a bad thing for my thighs...

First of all, the photo of that cinnamon bun almost made me pass out. Now that I am fully conscious, I can say that I've been dying to try that recipe too but haven't yet. I wonder what it was missing? If you manage to improve it, you'll have to let me know.

I have been meaning to try PW Cinnamon Roll recipe and now that you have given it your nod of approval I may just have to make them. After all you are a lover of cinnamon too so you I trust your opinion.

Ok, my mother has made these her entire life, and I have never seen a batch as good as hers looked. These are even better. I make some in my KitchenAid stand mixer that I got from KaTom, a restaurant equipment store, and I don't think I will ever get any this gorgeous. I am jealous, but thanks for the recipe so that i can try to imitate you

Grace,I love this recipe!! As with everything, I add this and that to tweak it just right. I added 1/4 tsp of vanilla and a smidge of cinnamon to the milk/sugar mixture and that seems to have done it. Also, this can be made sugar-free if you use Splenda--just double the baking powder. It turns out great. As with everything homeade, I just say that the love involved reduces the calorie count!